Easy Raspberry Sorbet - cooking recipe

Ingredients

2 (12 ounce) bags frozen unsweetened raspberries, still frozen
mint sprig (optional)
sugar (optional) or shortbread cookie (optional)

Preparation

Put 1/2 of the raspberries in a food processor (or 1/8 of the raspberries in a blender) and pulse until pureed.
Put the raspberry mush into a plastic container and continue with the next batch of raspberries.
Freeze the container for 30 minutes.
Scoop out the sorbet and serve!
Great with sugar cookies or shortbread and garnished with fresh mint.